Chocolate Baguettes

Why a chocolate baguette you ask? Here's the deal. I could have made chocolate quick bread - and, yes, that would have been awesome. Probably like chocolate cake shaped like a loaf. But I didn't want chocolate cake. I wanted a yeast bread that tasted like a French baguette married a chocolate cake and had a baby. It's a fact: yeast bread has that springy texture you can't get with quick bread or cake. Somewhat chewy in the middle, crisp on the outside. You know, French bread. There's nothing like it. 

I've made French baguettes from scratch many times, so I figured I could handle a recipe innovation. And this bread doesn't disappoint. It's not overly sweet (there's only 1/4 cup sugar in 2 loaves), and has just enough chocolate flavor to satisfy any sweet craving while delivering that springy, chewy bread we crave. 

So why fold the dough? The point is to get even "surface tension" up and down the loaf so it stays roughly the same width (from end to end) while it bakes. Imagine you're folding a business letter - that's how you fold the dough. 

Too many steps? Don't be discouraged by the list of steps below. The instructions are simple and you have almost 2 hours of rising time where you're free to do what you please! 

Chocolate Baguettes 

4 1/2 cups all-purpose flour, divided
1/3 cup unsweetened cocoa

1/4 cup granulated sugar

1 packet (1/4 ounce) active dry yeast

1 teaspoon salt

1/4 teaspoon baking soda

1 cup water

1/2 cup milk

1/2 cup semisweet chocolate chips

2 tablespoons butter

1 teaspoon vanilla extract

1 large egg

In a mixing bowl fitted with the paddle attachment, combine 1 1/4 cups of the flour, cocoa, sugar, yeast, salt, and baking soda. 

In a small saucepan, combine the water, milk, chocolate chips, and butter. Set the pan over medium heat and whisk until the chocolate is completely melted. Remove the pan from the heat, add the vanilla and cool to 120-130 degrees.

Add the liquid mixture to the dry ingredients and beat on medium speed for 2 minutes.

Add 1/2 cup of the flour and egg and beat on high for 2 minutes. Stir in enough remaining flour to form a stiff dough, adding the flour 1/2 cup at a time. 

Replace the paddle attachment with the dough hook attachment and knead on medium speed for 3 to 4 minutes, until the dough is smooth and elastic (you can also knead the dough on a floured surface for 6 to 8 minutes).

Place the dough in a large greased bowl (I used vegetable oil), turning once to grease top. Cover and let rise in a warm place until doubled in size, about 1 hour.

Punch the dough down with your first. Divide the dough in half and transfer the halves to a flat work surface (my dough didn’t stick to my counter – if yours sticks, lightly flour the work surface).

Gently but firmly press each half into a 10x8-inch rectangle.

Starting from the shorter end, fold the dough like you’re folding a business letter: Fold one third of the dough over and into the center. Pinch the edges together to seal. Now fold over the other side, so it folds over the first fold. Pinch the edges together to seal. Flip the dough over so the seam is on the bottom (and pinch that seam together to seal).

Use your hands to gently shape the loaves into baguettes, about 12 to 15 inches long.

Transfer the baguettes to a parchment-lined baking sheet (or two if your baking sheets are smaller). Use a sharp knife to score the surface (just cut in about 1/8-inch).

They will look like this:

Let the baguettes rise for 45 to 60 minutes, until puffed up and almost doubled in size.

Preheat the oven to 400 degrees.

Bake the baguettes for 12 to 15 minutes, until they sound hollow when gently tapped.

Makes 2 baguettes